Lasagne

Method

1. Start by preparing the Bolognese sauce. Finely chop the onion and sauté it in olive oil in a large pan until translucent, about 5 minutes, over medium heat.
2. Add the mixed minced meat and cook, breaking it up with a wooden spoon, until well browned and no liquid remains. This should take about 8–10 minutes.
3. Add the tomato passata and season with salt and pepper to taste. Let it simmer over low heat for at least 30 minutes, ideally 45 minutes to 1 hour, so the flavours develop. Stir occasionally.
4. While the Bolognese is simmering, prepare the bechamel sauce. In a saucepan, melt the butter over medium heat. Add the flour and stir well for 1 minute to cook the flour, forming a roux.
5. Gradually add the warm milk, stirring constantly with a whisk to avoid lumps. Cook over low–medium heat, stirring all the time, until the sauce thickens. Season with salt, pepper and nutmeg to taste.
6. Preheat the oven to 180°C.
7. Assemble the lasagne in an ovenproof dish. Start with a thin layer of bechamel sauce on the bottom, followed by lasagne sheets. Then a generous layer of Bolognese sauce, and some grated mozzarella. Repeat the layers: lasagne sheets, Bolognese sauce, mozzarella.
8. Finish with the top layer of lasagne sheets covered with the remaining bechamel sauce and a good amount of grated mozzarella on top.
9. Bake in the preheated oven for 30–40 minutes, or until bubbling and the cheese is golden and gratinated. If it begins to burn on top, cover with aluminium foil.
10. Leave to rest for 10–15 minutes before serving so the layers settle and it is easier to cut.